Cut the chicken into quarters, salt and pepper it, dust with paprika and flour, and fry in butter on both sides until brown 5 to 6 minutes.
Brown the onion and pork in a bit of fat.
Heat 1 tablespoon butter with 1 teaspoon flour and add to the pork and onion.
Add the chicken broth, add the chicken, and let it simmer until tender 30 to 40 minutes.
Then add the sour cream and stir well.
Let the mixture come to a boil, remove the chicken, and strain the sauce over it.